Is That Paprikash?

You know, this is lame. I’m admitting to having a lame moment.

I was inspired to do a dish because of a certain scene in the movie Captain America: Civil War. And it wasn’t because the dish appeared delicious in the movie. No, it was just because Wanda Maximoff a.k.a Scarlet Witchย mentioned the dish name once, and I find her saying that dish name with an accent to be very sexy.

Here, let me show you. No need to watch the entire clip, just the first minute will do. In fact, just the first 10 seconds will do.

Oh my gosh! Isn’t she…ย hawt?? I used to find the Black Widow (Scarlett Johansson) hot, but oh me oh my, Wanda a.k.a Scarlet Witch (Elizabeth Olsen) is even hotter! She’s got such a wonderful laugh. And the accent… oh my gosh the accent! No wonder we all find European ladies hot and gorgeous! The accent gives them an additional 80 points, instantly!

I guess what I’m trying to say is that I decided to attempt to cook a dish because I find that the dish name sounds sexy being pronounced by a hot chick with an accent. Now, if that isn’t super lame, then I don’t know what is. >.<

Okay, so… Paprikash… otherwise known as Hungarian paprika stew. So, let’s hunt up some recipe from Youtube.

Let’s settle with this one, because Martha Stewart is a somewhat famous… wait, is she even a chef? Or is she just a TV personality?

Oh, well.. anyway… I settled on this version because it was somewhat comforting for me when I saw the comments.

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Apparently I am not alone with being bewitched by the Scarlet Witch

So now you know why I have paprika for my baked dinners earlier. I actually bought the paprika because I wanted to try making paprikash.

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Ignore the sidekick

Ingredients

  • 250g chicken breast
  • 1 red bell pepper
  • 2 tomatoes (optional)
  • 1 onion
  • few cloves of garlic / sprinkle of garlic granules
  • 1 tablespoon of sour cream
  • 1 tablespoon of corn flour
  • half glass of water / stock
  • seasoning accordingly

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From what I gathered, traditional Hungarian paprikash is always made using chicken. You can of course use beef or lamb or pork I suppose. Also, apparently, traditional Hungarian paprikash would not have tomatoes in it, but you will find it very commonly used in American adaptation of it. The mandatory key components of an authentic paprikash are: chicken, red pepper, onion, paprika, and sour cream.

Procedure

You know I’m a lazy man. I won’t be following Martha’s steps to the dot. I always cut corners. Always. So it won’t be nearly as good as Martha’s paprikash or even an authentic paprikash which you can find in a Hungarian restaurant. But it is plenty good for my tummy. Probably better than Vision’s paprikash too I reckon. ๐Ÿ™„

  • Cut up chicken breast, red pepper, tomatoes and onion into small pieces.
  • Sear chicken to brown them up for better color and more robust flavors.
  • Saute onion until transparent.
  • Throw everything into the pan: chicken, onion, garlic granules, red pepper and tomatoes. Stir fry until fragrant.

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  • Add a pinch many pinches of paprika into the pan and mix well.
  • Add a tablespoon of corn flour into the pan and mix well (I am not going to buy a whole pack of corn flour when I am only going to use 1 tablespoon. The corn flour is to thicken the gravy later. So my gravy will not be thick later, just so you know).
  • Add half a glass of water (or stock, if you have some), mix well, and let the thing stew for 10 minutes.

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  • I may not have corn flour, but I thought of an alternative way to thicken my gravy up just a bit. A Cantonese way: crack an egg into the pan and stir it all up while turning off the heat. This is asย un-Hungarian as it gets.
  • Also, since I have some yellow mustard, why not, right? Gives the dish an extra kick, on top of all the kicks from the paprika.
  • Finally, 2 tablespoons of sour cream into the pan, stir them all up, and the thing is done!
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See my thumb covering the brand name up? That’s totally intentional. Don’t want you to think I am recommending this brand. I only bought it because it is cheapest of the lot
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This is how my paprikash looks like

Not Hungarian, but Cantonese paprikash if you will. The gravy was actually quite red, butย I think I added too much sour cream and it became… too white. Next time I’ll just add 1 tablespoon of sour cream.

Hmm… Looks kind of like those Penang white curry in fact. But I assure you the taste is absolutely different.

Normally the Hungarians serve their paprikash with rice. But as we have already established that mine is sort of a Cantonese version, I thought it best to serve it with pasta. Linguine to be precise. After all, according to Lazy Man’s Wiktionary of Legendary Stuff, linguine is one of the most popular Cantonese staple, ever. ๐Ÿ˜‰ ๐Ÿ˜‰

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Did my paprikash taste like a proper paprikash? No idea. Never had a proper one before anyway. Maybe I should get Wanda to try some. ๐Ÿ™„

Did it taste good? Very! It was excellent! I reckon with a slightly more refined hand plating it, this would look every bit as delicious as a Gennaro Contaldo pasta.


Bonus clip:

I think Wanda is my new favorite character in the Marvel Cinematic Universe. Sorry Natasha…

22 Comments

  1. I have seen this Hungarian Goulash in some menus of posh hotels in KL. I had no idea how this paprika seasoning is used until today. I might look for one and cook something lazyman and nice. You don’t seem to be a big eater, so you are not fat! Eat more please!

    • I don’t think paprikash and goulash is the same thing. Similar but not same I guess. And, paprika is just a type of spice powder, you add it to whatever you cooking, just like you add pepper, nothing too complicated hahaha! ๐Ÿ™„

  2. First time heard of paprika, I only know Japanese, Korean, Thai, Chinese and Western food, as for European food, I not so familiar

    • Technically, European = Western, no? But yeah I get you, chicken chop and whatnot. ๐Ÿ˜€

  3. I haven’t tried Hungarian food before apart from food court Hungarian food in Aussie. Generally I am not a big fan of gravy and sauces, so I don’t know if I will like your Canto version of Hungarian Paparika stew. It looks like a messy dish.

    Penne and fusilli are the kinds of pastas I like. Easy to eat for this lazy girl.

    “Lazy Manโ€™s Wiktionary of Legendary Stuff” I like that. I really, really do ๐Ÿ™„

    • Wasn’t that messy once I mixed it with pasta. The gravy just got coated onto the noodles. In fact I thought the gravy was not enough hahaha!

      I prefer macaroni myself for the same reason as you, but some things just won’t work with these spoon-edible type of pasta.

      Hahaha, Lazy Man’s Wiktionary of Legendary Stuff, coming to a bookstore near your dreams real soon! ๐Ÿ˜€ ๐Ÿ˜€

  4. I watched that video but I don’t get you hah..hah… I’m not a guy so…. But well, it got you cooking Paprikash and it looks tasty. Now I am curious ๐Ÿ˜€

    • Hahaha, I think you will get it if the video I post is Captain America stopping the helicopter. ๐Ÿ˜›

  5. Hmmm, I don’t even remember the scene where she said “paprikash” (that’s the difference, you’re guy watching a hawt gal)! ๐Ÿ˜€ After you’ve added sour cream to your paprikash, it looked a bit curdled like you’ve added eggs. It looks a lot better once you tossed them in your linguine though….but as long as it tastes good, looks doesn’t matter ๐Ÿ™‚

    • Well that was because I did add an egg. If I used corn flour instead of egg like it was supposed to be, it would probably look silky smooth and creamy. ๐Ÿ™„

    • Hahaha because you’re not a guy. Only guys would pay attention to sexy European accent. ๐Ÿ˜›

  6. That was a healthy combo.

    I love to eat too but the food over here is rich for my liking and the varieties are limited. The Turks tell me that Turkish food is the best in the world. I don’t think so!!! I’m careful with my choice of words when they asked me. Yes, I am very British.

    Granted, the fish restaurant consistently source high quality fish from the Black Sea (very dark, rich volcanic soil) but they are not cheap. I had a large, charcoal grilled wild sea bream recently. It came with some rocket (slightly bitter greens), priced about ยฃ8.00. At another fish restaurant, I ordered some charcoal grilled octopus (4 octopus legs and a bit of salad at ยฃ6).

    I cannot recalled if the Hungarian Goulash in Budapest had tomatoes. It was creamy and the tartness from the sour cream cut through the richness.

    I add a good measure of Sweet Hungarian paprika (sweet Hungarian red pepper) and sour cream to my goulash. Then, I cook it on a low temperature for a few hours in the oven.
    Hungarian sweet paprika is superior than regular paprika but it may not be easily available.

    • I suppose it is the same everywhere in the world. Ask an Italian and they’ll tell you Italian food is the only human worthy food in the world. Same goes for if you ask Malaysians, especially the older generation, they will wonder how people from other countries could survive by eating those “horrible” food unfamiliar to them.

      Anyway, I don’t think Goulash and Paprikash is the same thing. Paprikash is kind of simple in terms of ingredients, goulash I think is supposed to be more soupy and has more variety of vegetables in it. But then I’m not exactly a Hungarian so what do I know. ๐Ÿ™„

  7. I think I need to google on what paprika spice is exactly. I thought you would leave out the sour cream too as what are you going to do with the rest of the sour cream since you only used two tablespoons of it?

    I think I would like to eat your version of paprikash since it has pasta and it is sourish but it may be too spicy for me.

    • I’m gonna cook this again, and there’s probably like, 5 tablespoons worth of sour cream in that small container. Better than corn flour, a pack of those probably has 50 or 100 tablespoons worth. ๐Ÿ™„

      Maybe this will be fine for you. Paprika is kind of sweet. More sweet than spicy. Well the dish itself won’t leave you in tears and sweat anyway. ๐Ÿ™„

  8. nice dish…and my first time hearing this paprikash thing…I can’t imagine how it taste like…sour spicy kinda stuffs? where can I get this in KL restaurant? u know I m even lazier (to cook and all) I might as well go order one in a restaurant.

    • Haha I don’t know. The dish is Hungarian, so maybe you can try some East Europe restaurants or something ๐Ÿ™„ ..

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